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Ultimate Sturdy Gingerbread House Recipe with No-Spread Dough

Close-up of thick, dark brown gingerbread house recipe dough layers separated by white icing.
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Follow this guide for a reliable gingerbread house recipe featuring dough that holds its shape and strong royal icing for construction.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • For Royal Icing: 3 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 4 cups powdered sugar, sifted

Instructions

  1. Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and brown sugar until creamy.
  3. Beat in the egg, molasses, and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a stiff dough forms. Do not overmix.
  5. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 2 hours.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Roll out one chilled dough disk to 1/4 inch thickness. Place your template pieces (walls, roof) on the dough and cut carefully with a sharp knife.
  8. Bake pieces for 12 to 15 minutes, or until edges are firm. The dough should not spread.
  9. Immediately after removing from the oven, place templates back on the cookies and trim edges again if necessary while warm. Let pieces cool completely on a wire rack.
  10. To make the icing: Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sifted powdered sugar, beating until stiff, glossy peaks form. This icing must be very stiff for construction.
  11. To assemble: Pipe a thick line of icing along the bottom edge of a wall piece and press it onto your serving base. Hold or prop until the icing sets slightly.
  12. Attach the second wall piece, joining the edges with more icing. Continue until all four walls are standing. Let dry for several hours.
  13. Attach the roof panels using generous amounts of icing along the top edges of the walls and where the roof pieces meet. Prop until completely set before decorating.

Notes

  • Chilling the dough sufficiently is the key step to prevent spreading during baking.
  • Use only stiff royal icing for construction; thinner icing will not hold the structure.
  • If your icing becomes too thin while working, beat in a small amount of extra powdered sugar.

Nutrition

Find it online: https://savorsensations.com/gingerbread-house-recipe-sturdy-build/